8. Sliced Pineapple + Cottage Cheese + Chopped Cashews

9. Sauteed Kale + One-Egg Omelet + Grated Cheddar Cheese

1. Heat oil in a frying pan until pretty hot and saute chopped kale (center ribs removed) for 2 minutes with a little salt. Set aside kale and wipe out pan.

2. In a bowl, beat one egg and season to taste. Add oil to frying pan. Pour beaten egg into pan and let it spread thinly. Lower the heat. Once the omelet is cooked, use a rubber spatula to gently fold the omelet into quarters.

3. Stack kale and egg on toast. Grate cheese on top. Place toast back into warm pan and cover for 30 seconds to melt cheese.

12. Mashed Avocado + Shelled Edamame + Sprouts + Lemon Juice

Let’s called it Green Monster toast, because it’s the deconstructed version of your favorite green smoothie. I used alfalfa and radish spouts, which is a great mixture because it adds a horseradish-y spice, but you can use whatever’s your favorite. Smash the avocado and spread evenly; the other ingredients stick better to the toast this way.